Steamers

Match the steamer to menu volume. Countertop steamers suit cafés and delis for hot dog buns, vegetables, and dim sum. Pair with Food Holding & Warming Equipment for batch-cooking vegetables and proteins in high-volume operations.

These units preserve colour, texture, and nutrients better than boiling, and handle higher volumes than sautéing. For batch vegetable cooking in Canadian restaurants, steamers deliver consistent results that neither boiling nor stovetop methods match.

Zanduco Canada stocks steamers from Omcan countertop units and specialty bun steamers from Nemco. Match the format to your application, whether hot dog buns, dim sum, or vegetables.

Some steamers are connectionless with a manual water fill, while others plumb to a water line for continuous operation. Connectionless steamers install anywhere with an outlet, while plumbed steamers suit high-volume continuous production.

Yes. Pressure steamers cook up to 50 percent faster than standard atmospheric steamers, which matters in high-volume institutional settings. Standard steamers cost less and are easier to operate, suiting most Canadian restaurants and delis.

Yes. Many countertop steamers double as bun warmers for hot dogs, burgers, and sandwich buns alongside Countertop Food Warmers. Dedicated bun steamers are sized specifically for high-volume buns in concession stands and quick-service operations.

Countertop steamers suit cafés, delis, and small restaurants with limited floor space. Floor steamers handle batch vegetable production in cafeterias, institutional kitchens, and high-volume banquet operations where capacity matters more than footprint.